2 baked pie crusts, prepared

FILLING:

4 c. huckleberries
1 1/2 c. sugar
6 tbsp. flour

Mix all in a saucepan with a shake of cinnamon. Bring to a boil until thick - spoon into crusts and let cool.

Mix a 3 1/2 ounce package of vanilla pudding (all made) with a 16 ounce carton of sour cream. Pour 1/2 over 1 pie and other 1/2 over the second pie. Cover each pie with whipped cream. Eat up - it's a good way to stretch those valuable huckleberries.